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http://dx.doi.org/10.3746/jkfn.2016.45.6.889

Changes in Lactic Acid Bacteria and Physicochemical Properties of Yogurt Made with High Pressure Processing Treated Milk  

Ahn, Sung-Il (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Chung, In-Ae (Integrated R&D Team, Samyang Foods Co.)
Chung, Woon-Si (Integrated R&D Team, Samyang Foods Co.)
Jhoo, Jin-Woo (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Kim, Gur-Yoo (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Jeon, Jung-Tae (Integrated R&D Team, Samyang Foods Co.)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.6, 2016 , pp. 889-893 More about this Journal
Abstract
This study was carried out to investigate the physicochemical and fermentation properties of yogurt made from high pressure processing (HPP) treated milk. Raw milk and commercial yogurt starter were used to make yogurt. Raw milk was HPP treated at 350 or 450 MPa (HPP 350 or 450) for 15 min or heat treated at $80^{\circ}C$ for 10 min. The numbers of lactic acid bacteria of the HPP treated group (HPP yogurt) rapidly increased during 2~4 h, whereas there was not significant difference from control (P<0.05). Titratable acidity of all samples increased, and pH decreased during storage from 0.99 to 1.24%, as well as from 4.59 to 4.20, respectively. It is confirmed that these values are in general ranges for yogurt. Control showed higher viscosity than HPP 350. Syneresis was significantly lower than that of the control (P<0.05). Based on the data obtained from the present study, HPP treatment was effective to enhance the quality of yogurt.
Keywords
high pressure processing; yogurt; non-thermal treatment;
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